Skip to content
Beef Ribeye Shabu Shabu – Angus MB3+ | Australia | 200g
(0 in cart)
Australian grain-finished Angus ribeye, MB3+, hand cut and blast frozen here in Singapore. 200g, sliced thin for hot pot. The middle option on richness at 13g fat per 100g: marbled enough to feel like an occasion without the intensity of Wagyu.
Description
About this cut:
Angus Beef Ribeye, sliced thin for shabu shabu. Graded MB3+ and grain-finished: good marbling with a rich, classic beef flavour and a texture that stays tender in hot broth. 200g pack, blast frozen.
Where it comes from:
Australian beef, hand cut in Singapore. for our full supplier list.
How it gets to you:
Hand cut and blast frozen here in Singapore, then delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Bring dashi or your preferred broth to a rolling simmer. Swish each slice through the broth for 5 to 8 seconds. Serve immediately with dipping sauce.
Good to know
- Australian Angus Beef, MB3+, grain-finished
- Hand cut and blast frozen in Singapore
- 200g per pack; sliced thin for shabu shabu
- Thaw in fridge overnight before cooking
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Beef range.
Frequently asked questions
Australian Angus ribeye sliced for shabu shabu is stocked in 200g packs, frozen, with free next-day delivery in Singapore on orders before 2pm. It is graded MB3+ and grain-finished. On marbling it sits between the grass-fed sirloin slices and the Full Blood Wagyu karubi in the same hot pot range.
It is grain-finished Angus beef from Australia, graded MB3+ and carrying 13g fat per 100g. Angus is a cattle breed rather than a feeding system, so Angus beef can be either, and this one is grain-fed. The slices are cut thin for hot pot, packed at 200g and blast frozen before shipping under cold chain to Singapore.
Give each slice 5 to 8 seconds in simmering broth, between the grass-fed sirloin and the fattier Wagyu on timing, helped by 13g of fat per 100g. Ribeye holds its texture in hot liquid better than leaner cuts because the marbling runs through the muscle. Lift each slice as soon as the pink goes and serve it immediately with a dipping sauce.
It is the middle option on fat, at 13g per 100g against 8g for the grass-fed sirloin and 22g for the Wagyu karubi. That makes it rich enough to feel like an occasion without the intensity that limits how much Wagyu anyone eats in a sitting. Protein is 20g per 100g. A 200g pack suits one person as the main beef.
